How to make barley, tomato and mozzarella salad

With a nutty flavour and chewy texture, barley turns this side salad into a main course.

For the dressing

3 tablespoons rapeseed oil

1 tablespoon lemon juice

Handful basil leaves, shredded

Salt

Lemon pepper

For the salad

200g pearl barley

500ml vegetable stock

250g cherry tomatoes, sliced

2 shallots, finely sliced

125g mozzarella, cubed

10 black olives, sliced lengthways

To garnish

50g pine nuts

50g goji berries

Tip the pearl barley into a medium saucepan with the stock and bring to the boil. Reduce the heat and simmer, covered, until most of the stock has been absorbed, about 40 minutes. Drain in a sieve and leave to cool.

Put all the dressing ingredients into a tightly-lidded container and shake well to combine. Leave to one side.